Ingredients
2 lb. boneless beef, cut in 1 1/2-inch pieces
2 Tbsp. cooking oil
1 1/2 Tbsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1 bay leaf
1/4 tsp. basil
1 c. water
1 c. tomato juice
12 small onions
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Brown meat in oil; pour off drippings. Add salt, pepper, celery seed, bay leaf, basil and water. Cover tightly and cook slowly for 2 hours. Add tomato juice and onions and continue cooking for 45 minutes or until meat is tender and onions are done. Remove meat and onions. Discard bay leaf. Measure cooking liquid and add enough water to make 1 1/4 cups. Thicken liquid with flour for gravy. Makes 4 to 6 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Dehydrated ube powder — baking, ice cream, drinks, natural purple
Purple yam extract — ube ice cream, halaya, cake, dramatic color
Home dry-aging bags — age beef in your fridge, restaurant quality